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∙ 24 ∙
¾ cup quinoa
1½ cups chicken or vegetable broth
½ cup canned black beans, rinsed
and drained
¼ cup pico de gallo or salsa
½ sliced avocado
¼ cup shredded cheese
¼ cup corn
½ tablespoon taco seasoning (cayenne,
cumin, coriander, paprika)
Sour cream, optional
½ lime, juiced
¹
8
/
tespoon sea salt
Ingredients:
Quinoa
Taco BOwl
1. Add quinoa and broth to the Rice Cooker. Cook for 20 minutes. Rinse
and drain the black beans and add them to the Rice Cooker with the taco
seasoning, lime, and sea salt.
2. Serve in a bowl topped with shredded cheese, sliced avocado, corn, and pico
de gallo or salsa. Garnish with a drizzle of sour cream, if desired.
3. Enjoy this whole grain lunch that will give everyone something to taco-bout!
Directions:
Prep Time: 5-7 minutes • Cook Time: 20-22 minutes • Serves: 3-4
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